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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small bowl, combine first six ingredients. | 2. In a large wok or skillet over medium-high heat, cook garlic, ginger and red pepper flakes in hot oil about 10 seconds. | 3. Add bell peppers and stir-fry 1 minute, or until peppers begin to soften. | 4. Add tofu and broth mixture. Stir-fry 15 seconds. | 5. Cover, reduce heat to low, and cook 2 minutes, or until tofu is heated through and sauce has thickened slightly. | 6. Add salt and stir-fry 30 seconds. | 7. Sprinkle with peanuts if desired. | 8. Serve over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable broth	2	tablespoons		20.295	3.2902	0.7441	0.4797
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
rice wine	1	tablespoon		-	-	-	-
balsamic vinegar	2	teaspoons		9.328	1.8052	0.0519	0.0
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
garlic	2	tablespoons	sliced	25.33	5.6202	1.0812	0.085
ginger	2	tablespoons	minced	9.6	2.1324	0.2184	0.09
red pepper flake	3/4	teaspoon		-	-	-	-
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
red bell pepper	1		cut	-	-	-	-
yellow bell pepper	1		cut	-	-	-	-
green bell pepper	1		cut	-	-	-	-
tofu	14	ounces	cut firm	571.5258	11.0336	68.5434	34.6091
salt	3/4	teaspoon		-	-	-	-
peanut	1	tablespoon	chopped roasted	51.7388	1.4719	2.3542	4.4932

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.